CN104855492A - A natural preservative for meat products and a preparation and use method thereof - Google Patents
A natural preservative for meat products and a preparation and use method thereof Download PDFInfo
- Publication number
- CN104855492A CN104855492A CN201510151463.2A CN201510151463A CN104855492A CN 104855492 A CN104855492 A CN 104855492A CN 201510151463 A CN201510151463 A CN 201510151463A CN 104855492 A CN104855492 A CN 104855492A
- Authority
- CN
- China
- Prior art keywords
- natural preservative
- meat
- preparation
- meat product
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention provides a preparation method of a natural preservative for meat products and the preparation method includes the following steps: (1) inoculating lactobacillus paracasei tough subspecies FX-6-1 at a logarithmic phase in the MRS liquid medium and conduct shaking culture to activate strains; (2) diluting the activated bacterium liquid with MRS medium at a volume ratio of 1:14; (3) inoculating the activated FX-6-1 strains into milk, adding glucose and yeast powder, shaking to completely dissolve all the substances inside the fermentation tank, and fermenting for 70-75 hours at 30-35 DEG C; (4) centrifuging the fermentation broth after fermentation is completed, then removing the supernatant, and carrying out filtering; and (5) freeze-drying the filtrate in vacuum into a powder form and preserving the powder in the freezer. The present invention also provides a natural preservative for meat products prepared by the above method and a use method thereof. The preservative can extend the shelf life of chilled fresh meat, and not only ensure the nutrition and mouth feel of the chilled fresh meat, but also the safety and sanitation, nature and non-toxicity of the chilled fresh meat.
Description
Technical field
The present invention relates to food preservative technical field, be specifically related to a kind of natural preservative for meat product and preparation and application thereof.
Technical background
Along with the development of technology, a large amount of antibiotic is found and develops and be used as antibacterial therapy medicine clinically, but its irrational application causes pathogenic microorganisms to produce drug resistance, thus the problems such as the death of the multi-drug resistant bacteria caused and drug-fast bacteria infection initiation have become a public health difficult problem in world wide, for this reason in the urgent need to resisting the new antibiotic of multi-drug resistant bacteria.
In processing, storage, transport and process of consumption, most of food apoilage is caused by microbial contamination.People are to the understanding of foodsafety and the more and more higher of requirement, and chemical preservative is subject to severe challenge, naturalization of food preservative oneself become development trend from now on.Protein-based antibacterial material antibacterial peptide as natural origin has the advantage of the incomparable uniqueness of classical antibacterial agents: the feature such as have broad spectrum activity, high efficiency, selection toxicity, stability and not easily develop immunity to drugs, and has become the study hotspot of various countries science and technology person.
China is maximum meat product big producing country and consumption big country.Along with the fast development of economy, the raising significantly of living standards of the people, the demand of consumer to meat product is increasing, requires also higher to meat product processing and preservation technique.Cold fresh meat is the main circulating form of pork in China city; it can ensure quality and the nutrition health of pork preferably, but cold fresh meat greatest drawback is that shelf life is short, generally at below 7d; seriously constrain the circulation of product, hinder large-scale and the grouping of the world economy of meat enterprise.Keep the nutritional quality of pork and extend the new focus of research that its shelf life has become meat industry.Current cold fresh meat Shelf-life usually adopts chemical preservative or assists with the method for high temperature sterilization.This method can not ensure shelf life on the one hand, can cause nutrient loss and mouthfeel loss on the other hand, lose more than gain.Therefore, now need a kind of shelf life that can extend, nutritional labeling and the mouthfeel of cold fresh meat can be preserved again on the other hand to greatest extent, the natural antiseptic agent of safety and sanitation.
Summary of the invention
The object of the present invention is to provide a kind of natural preservative for meat product and preparation method thereof, it utilizes a kind of natural antiseptic agent-antibacterial peptide being raw material separation and purification with lactobacillus paraceasi acidified milk to extend the shelf life of cold fresh meat, nutrition and the mouthfeel of cold fresh meat can not only be ensured, and safety and sanitation, Nantural non-toxic.
For achieving the above object, embodiment of the present invention are: a kind of preparation method of natural preservative for meat product, comprises the following steps:
(1) by tough and tensile for the lactobacillus paraceasi of logarithmic phase subspecies FX-6-1 (
lactobacillus paracaseisubsp.
toleransfX-6-1) inoculate in MRS fluid nutrient medium according to volume ratio 1 ~ 4:10, shaking table is cultivated, activated strains.The tough and tensile subspecies FX-6-1 of described lactobacillus paraceasi (
lactobacillus paracaseisubsp.
toleransfX-6-1) in China typical culture collection center preservation, depositary institution address is: Luojia Mountain, Wuhan, Hubei Province Wuhan University, and deposit number is CCTCC NO:M 2014043, and preservation date is on 02 23rd, 2014.
(2) getting activation bacterium liquid, is the dilution proportion of 1:14 with volume ratio with MRS culture medium, OD
600=0.2;
(3) milk is placed in fermentation tank, the FX-6-1 bacterium after inoculation activation, adds glucose and dusty yeast, material various in fermentation tank is thoroughly shaken up dissolving, is placed on 30 ~ 35 DEG C of bottom fermentations 70 ~ 75 hours;
(4) after having fermented, by zymotic fluid centrifugation, remove supernatant, filter;
(5) by powdered for filter vacuum freeze drying rear freezen protective, a kind of natural preservative for meat product-antibacterial peptide is obtained.
In step (1), described FX-6-1 is 8 ~ 12% in the inoculum concentration of MRS fluid nutrient medium.Cultivation temperature is 35 ~ 40 DEG C, incubation time 10 ~ 18h.
In step (3), the FX-6-1 bacterium after described inoculation activation and the quality volume proportion of milk are 5 ~ 15:100, and the mass volume ratio of described glucose and milk is 3 ~ 4:100, and the mass volume ratio of described dusty yeast and milk is 1 ~ 3:100.
As optimization, in step (3), the FX-6-1 bacterium after inoculation activation and the quality volume proportion of milk are 9:100, and the mass volume ratio of described glucose and milk is 3.44:100, and the mass volume ratio of described dusty yeast and milk is 2:100.
As optimization, in step (3), fermentation temperature 32 DEG C, fermentation time 72 hours.
As optimization, in step (4), described centrifugation rotating speed 4000 r/min, time 20 min.
As optimization, freeze drying temperature is-40 DEG C, and freezen protective temperature is-20 DEG C.
The natural preservative for meat product product that the present invention also provides a kind of said method to prepare.
The present invention also provides a kind of using method of above-mentioned natural preservative for meat product, comprise: get the above-mentioned natural preservative for meat product prepared, the fresh meat cut is soaked into antibacterial peptide be diluted with water after impregnating fluid in, the mass ratio of antibacterial peptide and water is 0.1 ~ 1.5:100, pull out after first soaking 3 ~ 10min, then draining 3 ~ 10min.
The present invention confirms that active the detection through the experiment of Oxford cup diffusion method of the antibacterial peptide that obtains is analyzed, find its to Escherichia coli (
escherlchia coli), staphylococcus aureus (
staphylococcus aureus) etc. bacteria pathogeny microorganism and aspergillus flavus (
aspergillus flavus), bread mold (
rhizopus nigricans) etc. mould there is remarkable inhibitory action.
The invention has the advantages that: the tough and tensile subspecies FX-6-1 of (1) production used bacteria strain lactobacillus paraceasi is separated and obtains from the Kefir fermented milk of Tibet, this bacterial strain is preserved in China typical culture collection center, deposit number is CCTCC M 2014043, and date saved is on 02 23rd, 2014; (2) the present invention's training base cost compare that ferments is low, and fermentation training base main component is the relatively inexpensive plain chocolate of price, without the need to soybean protein, beef extract, yeast extract, Na
2sO
3, the reagent type culture medium such as NaAc, this will be greatly cost-saving in production application, simple and convenient; (3) the present invention prepares the process of natural antiseptic agent antibacterial peptide simply, without the need to desalting processing; (4) gained natural antiseptic agent antibacterial peptide has a broad antifungal spectrum of the present invention, has remarkable inhibitory action to the bacteria pathogeny microorganisms such as Escherichia coli (Escherlchia coli), staphylococcus aureus (Staphylococcus aureus) and the mould such as aspergillus flavus (Aspergillus flavus), bread mold (Rhizopus nigricans); (5) the present invention can preserve nutritional labeling and the mouthfeel of cold fresh meat to greatest extent, and the shelf life extended, safety and sanitation, Nantural non-toxic.
Accompanying drawing explanation
Fig. 1 is the change of cold fresh meat pH in 4 DEG C of storages;
Fig. 2 is the change of cold fresh meat TVB-N in 4 DEG C of storages;
Fig. 3 is the change of cold fresh meat total number of bacteria in 4 DEG C of storages;
Fig. 4 is the change of cold fresh meat organoleptic evaluation points in 4 DEG C of storages.
In above-mentioned accompanying drawing, blank group (
), 0.5% potassium sorbate group (), the natural antiseptic agent antibacterial peptide group of 0.15% (
), the natural antiseptic agent antibacterial peptide group of 0.6% (
), the natural antiseptic agent antibacterial peptide group of 1.2% (
×).
Detailed description of the invention
Provide embodiments of the invention below, specifically set forth the present invention.
embodiment 1:
A kind of preparation method of natural antiseptic agent antibacterial peptide:
100 μ L lactobacillus paraceasi FX-6 bacterium liquid are added to 1 mL MRS fluid nutrient medium, cultivates 10 ~ 18h in shaking table 37 ° of C, 150r/min.Get 1mL and activate bacterium liquid, with MRS culture medium with the dilution proportion of 1:14, OD
600=0.2.4L milk is placed in fermentation flask, in 9%(m/v) ratio inoculation activation after FX-6-1 bacterium, according to 3.44%(m/v) ratio add glucose, according to 2%(m/v) ratio dusty yeast.Material various in fermentation tank is thoroughly shaken up dissolving, is placed on 32 ° of C and ferments 72 hours.Take out after fermentation, under zymotic fluid being placed in 4000 r/min, centrifugal 20 min, get supernatant.The supernatant filter paper in 0.2 nm aperture is crossed film, and it is for subsequent use to get filtrate.Collect repeatedly filtrate-20 DEG C of Cord blood after-40 DEG C of vacuum freeze dryings are powdered, obtain a kind of natural preservative for meat product-antibacterial peptide.
embodiment 2:
A kind of preparation method of natural antiseptic agent antibacterial peptide:
80 μ L lactobacillus paraceasi FX-6 bacterium liquid are added to 1 mL MRS fluid nutrient medium, cultivates 10 ~ 18h in shaking table 35 ° of C, 150r/min.Get 1mL and activate bacterium liquid, with MRS culture medium with the dilution proportion of 1:14, OD
600=0.2.4L milk is placed in fermentation flask, in 15%(m/v) ratio inoculation activation after FX-6-1 bacterium, according to 3%(m/v) ratio add glucose, according to 3%(m/v) ratio dusty yeast.Material various in fermentation tank is thoroughly shaken up dissolving, is placed on 30 ° of C and ferments 75 hours.Take out after fermentation, under zymotic fluid being placed in 4000 r/min, centrifugal 20 min, get supernatant.The supernatant filter paper in 0.2 nm aperture is crossed film, and it is for subsequent use to get filtrate.Collect repeatedly filtrate-20 DEG C of Cord blood after-40 DEG C of vacuum freeze dryings are powdered, obtain a kind of natural preservative for meat product-antibacterial peptide.
embodiment 3:
A kind of preparation method of natural antiseptic agent antibacterial peptide:
120 μ L lactobacillus paraceasi FX-6 bacterium liquid are added to 1 mL MRS fluid nutrient medium, cultivates 10 ~ 18h in shaking table 40 ° of C, 150r/min.Get 1mL and activate bacterium liquid, with MRS culture medium with the dilution proportion of 1:14, OD
600=0.2.4L milk is placed in fermentation flask, in 5%(m/v) ratio inoculation activation after FX-6-1 bacterium, according to 4%(m/v) ratio add glucose, according to 1%(m/v) ratio dusty yeast.Material various in fermentation tank is thoroughly shaken up dissolving, is placed on 35 ° of C and ferments 72 hours.Take out after fermentation, under zymotic fluid being placed in 4000 r/min, centrifugal 20 min, get supernatant.The supernatant filter paper in 0.2 nm aperture is crossed film, and it is for subsequent use to get filtrate.Collect repeatedly filtrate-20 DEG C of Cord blood after-40 DEG C of vacuum freeze dryings are powdered, obtain a kind of natural preservative for meat product-antibacterial peptide.
Embodiment 1 is preferred version.In above-described embodiment, the tough and tensile subspecies FX-6-1 bacterial strain of described lactobacillus paraceasi has been preserved in and has been preserved on 02 23rd, 2014 the China typical culture collection center being positioned at Wuhan University of Wuhan City, and deposit number is CCTCC M 2014043.
embodiment 4:
A kind of using method of natural antiseptic agent antibacterial peptide:
Get the above-mentioned natural preservative for meat product prepared, the fresh meat cut is soaked into antibacterial peptide be diluted with water after impregnating fluid in, the mass ratio of antibacterial peptide and water is 1:100, first soak 5min pull out, then draining 5min.Wherein cold fresh meat can obtain in its natural state in stripping and slicing.
embodiment 5:
Natural antiseptic agent antibacterial peptide antimicrobial spectrum provided by the invention is analyzed:
Adopt Oxford cup agar diffusion method to carry out antimicrobial spectrum analysis to natural antiseptic agent antibacterial peptide, concrete grammar is:
2.1 indicator bacteria activation
The single bacterium of the test tube slant indicator bacteria that picking 4 DEG C is preserved in superclean bench, in 5 mL LB broth bouillons, is positioned over constant-temperature table, 150 r/min incubated overnight at 37 DEG C.It is 1 × 10 that the indicator bacteria liquid of activated overnight is diluted to bacteria concentration
8cFU/mL, for subsequent use.
2.2 detect dull and stereotyped preparation
The LB agar of sterilization treatment is cooled to 50 ~ 60 ° of C, under aseptic condition, in the culture dish (9 cm) of horizontal positioned, shifts 20 mL culture mediums with 5 mL pipettors.After agar plate solidifies, draw 0.2 mL indicator bacteria liquid to dull and stereotyped, even with aseptic spreader coating, place sterilized Oxford cup (internal diameter 6 ± 0.1 mm, external diameter 7.8 ± 0.1 mm, high 10 ± 0.1 mm) subsequently on culture dish flat board.For preventing Oxford cup from placing built on the sand, can suitably press.
2.3 Antibacterial Activity
Accurately draw 0.2 mL natural antiseptic agent antibacterial peptide solution (1 g/mL) to Oxford cup with liquid-transfering gun, constant temperature quiescent culture 18 h at 37 DEG C, antibacterial circle diameter surveyed by slide measure.Taken pictures from culture dish back scan by scanner.Natural antiseptic agent antibacterial peptide antimicrobial spectrum the results are shown in Table 1.
Table 1 natural antiseptic agent antibacterial peptide antimicrobial spectrum (X ± SD, n=3)
| Indicator bacteria | Antibacterial activity |
| Escherichia coli | +++ |
| Staphylococcus aureus | +++ |
| Bacillus thuringiensis | +++ |
| Salmonella | +++ |
| Shigella dysenteriae | +++ |
| Aspergillus flavus | + |
| Aspergillus niger | +++ |
| Bread mold | ++ |
| Penicillum glaucum | ++ |
Note :+: inhibition zone 5 ~ 10 mm; ++: inhibition zone 10 ~ 20 mm; +++: inhibition zone >20 mm
Can know from table 1, the antimicrobial spectrum of natural antiseptic agent antibacterial peptide is relatively extensive, to the part gram-positive bacteria of bacterium kind and Gram-negative bacteria, all there is remarkable inhibitory action, to the aspergillus flavus in mould, aspergillus niger, black root enzyme and mould, also there is inhibitory action in various degree simultaneously.
(3) application of natural antiseptic agent antibacterial peptide of the present invention in cold fresh meat
This embodiment is for illustration of the present invention, and concrete test method is as follows:
The process of 3.1 cold fresh meat lean pork taken under the spinal column of a hog samples
Clean the apparatus such as cutter, chopping board with clear water, in its natural state fresh pig lean pork taken under the spinal column of a hog is cut into respectively the thin slice of about 10 g and 25 g, each 30 pieces.Experiment is divided into A, category-B type, and meat sample used tested by category-A type is 10 g/ blocks, measures for the organoleptic indicator of meat sample, the analysis of physical and chemical index; Meat sample used tested by category-B type is 25 g/ blocks, and the analysis for the microbiological indicator of meat sample measures.Often kind of experiment type adopts 5 kinds of process, and each processed group is divided into 5 groups again, and be respectively used to 0 d (starting after storing 3 h to measure), 4 d, 8 d, 12 d, the corrupt index determining of 16 d, each group processing method is in table 2.The meat sample handled well is put into respectively the disposable sterilized plastic culture dish of corresponding specification, with labelled after the sealing of PE preservative film, load aseptic sealed bag to be measured in 4 DEG C of refrigerations.
Experiment process is divided into five groups, and concrete condition is as shown in table 2.
Process grouping information slip tested by table 2
| Group | Processing mode |
| I | 5min is soaked, draining 5min in SPSS |
| II | Be soak 5min in 0.5% potassium sorbate aqueous solution, draining 5min in concentration |
| III | Be soak 5min, draining 5min in the natural antiseptic agent antibacterial peptide aqueous solution of 0.15% in concentration |
| IV | Be soak 5min, draining 5min in the natural antiseptic agent antibacterial peptide aqueous solution of 0.6% in concentration |
| V | Be soak 5min, draining 5min in the natural antiseptic agent antibacterial peptide aqueous solution of 1.2% in concentration |
3.2 different time sections meat sample physical and chemical indexs measure
3.2.1 the mensuration of pH value index
Taking 10 g meat samples fully grinds rear without CO
2distilled water is settled to 100 mL, frequently jolting, crosses leaching filtrate and measure pH value with pH meter after flooding 30 min.
3.2.2 total volatile basic nitrogen (TVB-N) measures
Meat sample is in storage process, and alkaline nitrogen substance that breaks down proteins produces, as ammonia, primary amine, secondary amine and tertiary amine etc., after can volatilizing collected by absorbed liquid, and measures its content with standard acidometric titration in the alkali lye of 37 DEG C.Assay method in the analytical method with reference to GB/T 5009.44-2003 meat quail sanitary standard, namely microdiffusion measures the TVB-N content of different time sections meat sample.Take meat sample 10 g, put into mortar rubbing and stir evenly, be transferred to 100 mL volumetric flasks and be settled to 100 mL with distilled water, jolting frequently, filtering after flooding 30 min, obtaining meat sample leachate.Konwey's dish mistress ground is coated with the hydrosol (or vaseline), interior room adds the mixed in equal amounts indicator of 1 mL boric acid absorbent (20 g/L) and 1 methyl red-ethanol indicator (2 g/L) and methylene blue indicator (1g/L), 1 mL meat sample leachate is added again in the side of mistress, cover glass cover (indentation, there does not cover tightly), then 1 mL unsaturated carbonate potassium solution is added by the breach on glass cover at the opposite side of mistress, cover tightly glass cover immediately, rotate gently, mistress's sample liquid and alkali lye are fully mixed.Be positioned over 37 ° of C insulating box inside holding 2 hours, take out, be chilled to room temperature, throw off lid, with the boric acid absorbent of room in hydrochloric acid standard solution (0.010 mol/L) titration, terminal is bluish violet.Under repeated condition, do twice independent determination experiment, do blank test simultaneously.Freeze fresh lean standard with reference to GB/T 9959.2-2008 segmentation, TVB-N value >=15 mg/100 g is putrid and deteriorated standard.The content of VBN in meat sample is calculated according to formula 1:
In formula:
X: the content of VBN in meat sample, unit is the every hectogram of milligram (mg/100 g);
V
1: titration sample quota of expenditure acid solution volume, unit is milliliter (mL);
V
2: titration blank quota of expenditure acid solution volume, unit is milliliter (mL);
C: the actual concentrations of hydrochloric acid standard solution, unit is mole often liter (mol/L);
14: the quality of the nitrogen suitable with 1.00 mL Hydrochloric Standard Titrations [c(HCl)=1.000 mol/L], unit is milligram (mg);
M: meat sample quality, unit is gram (g).
3.3 different time sections meat sample microbiological indicators measure
The total number of bacteria in meat sample is measured with reference to GB 4789.2-2010 method.Take 25 g meat samples in the conical flask of 225 mL SPSSs, jolting 30 min, makes the sample diluting liquid of 1:10, then prepares 10 times sample diluting liquids with 1mL aseptic straw or micropipettor successively.According to the estimation to sample contamination situation, select the sample diluting liquid of acceptable diluent degree in sterilized petri dishes, pour 15 ~ 20 mL into and be cooled to the PCA of 46 DEG C and rotate plate mixing.Make blank simultaneously.After culture medium solidifying, by plate, 36 ° of C ± 1, ° C is inverted cultivation cultivation 48 h ± 2 h.Plate count, result represents with logarithm log CFU/g.Fresh with reference to GB/T 9959.2-2008 segmentation, freeze lean pork total number of bacteria value>=1 × 10
6cFU/g is putrid and deteriorated standard, and namely lg (CFU/g)>=6 is putrid and deteriorated standard.
The organoleptic indicator of 3.4 different time sections meat samples analyzes
Carry out after organoleptic indicator's scoring criteria measured with reference to the assay method in GB/T9959.2-2008 and description makes suitably amendment.From refrigerator, take out meat sample, place after 15 min divide, ask 5 Majors of Food personnel to its color and luster, structural state, smell, stickiness, evaluate, and get often organize sense organ differentiate after meat sample boil for meat soup morphologic assessment.The evaluation result of every organoleptic indicator all adopts marking system above, and meat sample TOP SCORES is each metrics evaluation result sum-total average.Standards of grading are as shown in table 3.
Table 3 griskin sample subjective appreciation reference table
The change of cold fresh meat pH in 4 DEG C of storages is as shown in Figure 1, in the process that cold fresh meat is preserved, low than blank group by the cold fresh meat pH of anticorrisive agent effect, illustrates that anticorrisive agent suppresses microbial growth effectively.And 0.5% potassium sorbate and 0.15% natural antiseptic agent antibacterial peptide weak effect few, the natural antiseptic agent antibacterial peptide of 0.6%, the natural antiseptic agent antibacterial peptide of 1.2% are obviously better than 0.5% potassium sorbate.
The change of cold fresh meat TVB-N in 4 DEG C of storages as shown in Figure 2, is all 6mg/100g in the VBN value of each group of first day of storage.Blank group amount extends along with storage time and rises fast, and other with the addition of the experimental group of anticorrisive agent, and VBN value has climbing lower, illustrates that natural antiseptic agent antibacterial peptide can suppress VBN to produce preferably.The effect that with the addition of natural antiseptic agent antibacterial peptide is better than the effect that with the addition of potassium sorbate.
As shown in Figure 3, compared with blank group, microorganism is significantly inhibited in the growth of other experimental group in the change of cold fresh meat total number of bacteria in 4 DEG C of storages.GB4789.3-2010 specify total number of bacteria≤6 lgCFU of fresh Frozen Pork lean meat/gram, blank group total number of bacteria in the 4th day just exceeded 6 lgCFU/gram, namely cold fresh meat is stale.0.5% potassium sorbate and 0.15% natural antiseptic agent antibacterial peptide can extend cold fresh meat shelf-life to about 9 days, and the natural antiseptic agent antibacterial peptide of 0.6% can extend the shelf-life of cold fresh meat to about 10 days, the natural antiseptic agent antibacterial peptide of 1.2% can extend the shelf-life of cold fresh meat to about 12 days.
As shown in Figure 4, when first day, the mark of the sensory evaluation of each group is the same in the change of cold fresh meat organoleptic evaluation points in 4 DEG C of storages, illustrates that interpolation potassium sorbate or natural antiseptic agent antibacterial peptide all can not cause how negative effect.Along with the mark of the growth sensory evaluation of storage time is more and more lower, but no matter be in color and luster, smell, structural state, meat soup transparency, the natural antiseptic agent antibacterial peptide group of 0.6% and the natural antiseptic agent antibacterial peptide group of 1.2% are all better than other experimental group.At the 12 day of storage, blank group and 0.15% the quality severe exacerbation of cold fresh meat of natural antiseptic agent antibacterial peptide group, color and luster is gloomy, meat elasticity completely without, have serious rancid smell, juice exosmoses, and meat soup is muddy.Back to back is the natural antiseptic agent antibacterial peptide group of 0.5% potassium sorbate group and 0.6%, is finally the natural antiseptic agent antibacterial peptide group of 1.2%.
Claims (9)
1. a preparation method for natural preservative for meat product, is characterized in that, comprises the following steps:
(1) tough and tensile for the lactobacillus paraceasi of logarithmic phase subspecies FX-6-1 is inoculated in MRS fluid nutrient medium according to volume ratio 1 ~ 4:10, shaking table is cultivated, activated strains, the tough and tensile subspecies FX-6-1 of described lactobacillus paraceasi is in China typical culture collection center preservation, deposit number is CCTCC M 2014043, and preservation date is on 02 23rd, 2014;
(2) getting activation bacterium liquid, is the dilution proportion of 1:14 with volume ratio with MRS culture medium, OD
600=0.2;
(3) milk is placed in fermentation tank, the FX-6-1 bacterium after inoculation activation, adds glucose and dusty yeast, material various in fermentation tank is thoroughly shaken up dissolving, is placed on 30 ~ 35 DEG C of bottom fermentations 70 ~ 75 hours;
(4) after having fermented, by zymotic fluid centrifugation, remove supernatant, filter;
(5) by powdered for filter vacuum freeze drying rear freezen protective, a kind of natural preservative for meat product-antibacterial peptide is obtained.
2. according to the preparation method of the natural preservative for meat product shown in claim 1, it is characterized in that, in step (1), described FX-6-1 is 8 ~ 12% in the inoculum concentration of MRS fluid nutrient medium, and cultivation temperature is 35 ~ 40 DEG C, incubation time 10 ~ 18h.
3. the preparation method of natural preservative for meat product according to claim 1, it is characterized in that, in step (3), FX-6-1 bacterium after described inoculation activation and the quality volume proportion of milk are 5 ~ 15:100, the mass volume ratio of described glucose and milk is 3 ~ 4:100, and the mass volume ratio of described dusty yeast and milk is 1 ~ 3:100.
4. the preparation method of the natural preservative for meat product according to claim 1 or 3, it is characterized in that, step by step in rapid (3), FX-6-1 bacterium after inoculation activation and the quality volume proportion of milk are 9:100, the mass volume ratio of described glucose and milk is 3.44:100, and the mass volume ratio of described dusty yeast and milk is 2:100.
5. the preparation method of natural preservative for meat product according to claim 1, is characterized in that, in step (3), and fermentation temperature 32 DEG C, fermentation time 72 hours.
6. the preparation method of natural preservative for meat product according to claim 1, is characterised in that, in step (4), and described centrifugation rotating speed 4000 r/min, time 20 min.
7. the preparation method of natural preservative for meat product according to claim 1, is characterized in that, freeze drying temperature is-40 DEG C, and freezen protective temperature is-20 DEG C.
8. one kind as claim 1-7 arbitrarily once as described in the natural preservative for meat product product prepared of method.
9. the using method of a natural preservative for meat product as claimed in claim 8, it is characterized in that, comprise: get the above-mentioned natural preservative for meat product prepared, the fresh meat cut is soaked into antibacterial peptide be diluted with water after impregnating fluid in, the mass ratio of antibacterial peptide and water is 0.1 ~ 1.5:100, pull out after first soaking 3 ~ 10min, then draining 3 ~ 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510151463.2A CN104855492A (en) | 2015-04-02 | 2015-04-02 | A natural preservative for meat products and a preparation and use method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510151463.2A CN104855492A (en) | 2015-04-02 | 2015-04-02 | A natural preservative for meat products and a preparation and use method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855492A true CN104855492A (en) | 2015-08-26 |
Family
ID=53902022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510151463.2A Pending CN104855492A (en) | 2015-04-02 | 2015-04-02 | A natural preservative for meat products and a preparation and use method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855492A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104500A (en) * | 2015-10-10 | 2015-12-02 | 太仓市荣德生物技术研究所 | Meat preservative |
| CN105532855A (en) * | 2015-12-16 | 2016-05-04 | 华南农业大学 | Novel polypeptide preservative and preparation method thereof |
| CN105567768A (en) * | 2015-12-16 | 2016-05-11 | 华南农业大学 | Novel natural polypeptide preservative for fresh shrimps and preparation method thereof |
| CN106086124A (en) * | 2016-08-21 | 2016-11-09 | 华南农业大学 | A kind of soy sauce natural antiseptic agent antibacterial peptide and preparation and application thereof |
| CN108977391A (en) * | 2018-08-10 | 2018-12-11 | 青岛农业大学 | One plant of lactic bacteria strain to meat products with color development and anti-corrosion function |
| CN109679355A (en) * | 2018-12-14 | 2019-04-26 | 华南农业大学 | A kind of antibacterial film and its application |
| CN110574783A (en) * | 2019-09-20 | 2019-12-17 | 华南农业大学 | Fruit cucumber preservation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286393A (en) * | 2011-03-01 | 2011-12-21 | 安徽农业大学 | Lactococcus lactis subsp.lactis, antibacterial peptide produced by lactococcus lactis subsp.lactis and application of antibacterial peptide |
| CN103333937A (en) * | 2013-06-06 | 2013-10-02 | 徐州工程学院 | Technique for preparing antimicrobial peptide by using Bacillus subtilis |
| CN103525894A (en) * | 2012-07-03 | 2014-01-22 | 天津市中敖饲料有限公司 | Preparation method and application of bacillus and lactobacillus composite antimicrobial peptides |
| CN104087524A (en) * | 2014-04-02 | 2014-10-08 | 曹庸 | Lactobacillus paracasei subsp. tolerans strain, screening method and use |
| CN104212857A (en) * | 2014-04-02 | 2014-12-17 | 曹庸 | Method for separation purification of antibacterial peptide from lactobacillus paracasei fermented milk as raw material |
-
2015
- 2015-04-02 CN CN201510151463.2A patent/CN104855492A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286393A (en) * | 2011-03-01 | 2011-12-21 | 安徽农业大学 | Lactococcus lactis subsp.lactis, antibacterial peptide produced by lactococcus lactis subsp.lactis and application of antibacterial peptide |
| CN103525894A (en) * | 2012-07-03 | 2014-01-22 | 天津市中敖饲料有限公司 | Preparation method and application of bacillus and lactobacillus composite antimicrobial peptides |
| CN103333937A (en) * | 2013-06-06 | 2013-10-02 | 徐州工程学院 | Technique for preparing antimicrobial peptide by using Bacillus subtilis |
| CN104087524A (en) * | 2014-04-02 | 2014-10-08 | 曹庸 | Lactobacillus paracasei subsp. tolerans strain, screening method and use |
| CN104212857A (en) * | 2014-04-02 | 2014-12-17 | 曹庸 | Method for separation purification of antibacterial peptide from lactobacillus paracasei fermented milk as raw material |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104500A (en) * | 2015-10-10 | 2015-12-02 | 太仓市荣德生物技术研究所 | Meat preservative |
| CN105532855A (en) * | 2015-12-16 | 2016-05-04 | 华南农业大学 | Novel polypeptide preservative and preparation method thereof |
| CN105567768A (en) * | 2015-12-16 | 2016-05-11 | 华南农业大学 | Novel natural polypeptide preservative for fresh shrimps and preparation method thereof |
| CN106086124A (en) * | 2016-08-21 | 2016-11-09 | 华南农业大学 | A kind of soy sauce natural antiseptic agent antibacterial peptide and preparation and application thereof |
| CN108977391A (en) * | 2018-08-10 | 2018-12-11 | 青岛农业大学 | One plant of lactic bacteria strain to meat products with color development and anti-corrosion function |
| CN108977391B (en) * | 2018-08-10 | 2020-06-12 | 青岛农业大学 | Lactic acid bacterial strain with color development and corrosion prevention functions on meat products |
| CN109679355A (en) * | 2018-12-14 | 2019-04-26 | 华南农业大学 | A kind of antibacterial film and its application |
| CN110574783A (en) * | 2019-09-20 | 2019-12-17 | 华南农业大学 | Fruit cucumber preservation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104855492A (en) | A natural preservative for meat products and a preparation and use method thereof | |
| CN105368738A (en) | Lactobacillus paracasei and appliance thereof | |
| CN111197015B (en) | Direct vat set lactic acid bacteria starter and preparation method thereof | |
| CN104087524A (en) | Lactobacillus paracasei subsp. tolerans strain, screening method and use | |
| CN104320980A (en) | Health supplement food containing pediococcus acidilactici j9, and method for manufacturing same | |
| CN105613707A (en) | Bacillus subtilis biological preservative and application thereof to preservation of large yellow croakers | |
| CN101100686A (en) | Water-soluble streptomycete polysaccharide and application thereof | |
| CN103610213B (en) | The preparation method of food-grade lactobacillus acidophilus fermentation natural antiseptic agent and product | |
| CN113755360B (en) | Lactobacillus plantarum and application thereof | |
| CN110408577A (en) | One plant of Lactobacillus casei for controlling vegetables bacterial soft rot and its application | |
| CN102093965B (en) | Lactic acid bacteria and application thereof | |
| CN103992969A (en) | Lactobacillus plantarum containing bacteriocin with antibacterial activity and application thereof | |
| CN111264817B (en) | Application of direct vat set lactobacillus starter in preserved szechuan pickle pickling | |
| CN106086124A (en) | A kind of soy sauce natural antiseptic agent antibacterial peptide and preparation and application thereof | |
| CN104178553A (en) | Method for detecting antiseptic power of seasoning | |
| CN106701834A (en) | Preparation method of bacteriostatic Paenibacillus sp. fermentation broth extract | |
| CN106962452B (en) | Freshwater fish flesh preservative and preservation method | |
| CN109984189A (en) | A kind of fresh-cut fruit and vegetable antistaling agent by bacillus licheniformis, atrophy bacillus and the produced bateriostatics compounding of bacillus amyloliquefaciens | |
| CN111411056A (en) | Lactobacillus paracasei subspecies tenacious strain, screening method and application | |
| Koburger et al. | Single or multiple antibiotic-amended media to enumerate yeasts and molds | |
| Martínez-Gonzáles et al. | Use of a novel medium, the Polymyxin Ceftazidime Oxford Medium, for isolation of Listeria monocytogenes from raw or non-pasteurized foods | |
| Elshaghabee et al. | A survey on selected quality parameters of buffalo milk samples collected from consumer markets of three different central governorates in Egypt | |
| Hamdan et al. | Isolation and enumeration of coliform bacteria and Salmonella spp. from short necked clam orbicularia orbiculata at East Coast. Malaysia | |
| CN106119149A (en) | A kind of biological preservation bacterium and the application in yogurt thereof | |
| Akpabio et al. | Isolation and Identification of Bacteria in Retailed Smoked Fish Sold in Umuahia Metropolis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150826 |